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Sticky Soy Glazed Chicken Wings | mylittlelarder.com

Sticky Soy Glazed Chicken Wings

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author My Little Larder


  • 1 kg/2 lb free-range chicken wings
  • 1/4 cup dark soy sauce
  • 1/4 cup mirin see note 1
  • 2 Tbsp runny honey
  • 2 tsp fresh ginger finely grated
  • 2 cloves garlic crushed
  • 1 tsp rice vinegar
  • 1 Tbsp sesame seeds
  • 1 spring green onion, finely sliced on the diagonal
  • 1/2 - 1 long red chilli finely sliced on the diagonal
  • handful fresh coriander leaves


  1. Preheat oven to 200C/390F. Line a baking tray with baking (parchment) paper.
  2. In a small bowl combine soy sauce, mirin, honey (see note 2), ginger, garlic and vinegar. Place chicken wings in a large bowl, pour over glaze and toss until all the wings are coated.
  3. Transfer chicken wings to baking tray and arrange in a single layer. The glaze will look very runny at this stage but it will thicken and become sticky as it bakes. Bake for 30-40 minutes turning and basting the chicken every 10 minutes to ensure the chicken is coated in the glaze and to ensure it doesn’t burn.
  4. Scatter over sesame seeds, spring onion and coriander and serve immediately with an ice cold beer.

Recipe Notes

1. Mirin is a Japanese sugary rice wine similar to sake. I used the shio mirin which has less than 1.5% alcohol and is burned off during cooking. You can easily find this at your local supermarket in the international foods section. If you can’t find mirin then substitute with 1/4 cup white wine, dry vermouth or dry sherry and 1 Tbsp caster sugar.
2. If it’s cold then you may need to heat your honey slightly in the microwave or over the stove so that it is runny enough to easily mix with the rest of the glaze.
3. For gluten free replace soy with tamari.